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Smoked Chilean Sea Bass By Doug Scheiding

Smoked Chilean Sea Bass By Doug Scheiding

By Doug Scheiding

Sea to grill has never tasted better thanks to Traeger Pro Doug Sheiding’s Smoked Chilean Sea Bass recipe. A lemon, garlic and herb marinade infuses the fish with a fresh and unbeatable taste that sets the tone for a smoky, buttery finish.

Prep Time

5 Min

Cook Time

40 Min

Pellets

Apple

Ingredients

Number of People Serving

4

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Units of Measurment:
main
1/4 Cup canola oil
1 Whole lemon, juiced
8 Clove garlic, crushed
1 Tablespoon fresh oregano
1 Tablespoon fresh thyme
1 Tablespoon Traeger Blackened Saskatchewan Rub
4 Pieces (6 OZ) Fillets of Fresh Chilean or Striped Sea Bass, Skin Off
8 Tablespoon Kerry Gold Butter
As Needed Traeger Chicken Rub
As Needed Traeger Leinenkugel's Summer Shandy Rub

Step

  • 1

    For the Marinade: Combine all marinade ingredients in a large Ziploc bag and mix thoroughly.

  • 2

    Add the sea bass to the marinade and place in the refrigerator for 30 minutes turning at least once.

  • 3

    When ready to cook, set temperature to 325℉ and preheat for 15 minutes. Place the butter in a baking dish large enough for the fillets to lay flat and place on the grill for a few minutes to melt completely.

    325 ˚F / 163 ˚C

    00:03

  • 4

    Remove the fish from the marinade and place on a clean, flat surface. Pour the marinade into the pan with the butter.

  • 5

    Season the fillets liberally with Traeger Chicken Rub then a lighter coat of Traeger Leinenkugel’s Rub. Place the fillets in the pan with the butter mixture and place back on the grill.

  • 6

    Cook the fillets for about 30 minutes gently basting once or twice with the hot butter mixture (try to keep the rub on the top of the fish). Remove the fish from the grill when the internal temperature reaches 160℉.

    325 ˚F / 163 ˚C

    160 ˚F / 71 ˚C

    00:30

  • 7

    Garnish with additional fresh thyme and lemon slices. Enjoy! *Cook times will vary depending on set and ambient temperatures.

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